The new-wave butcher boom is one of the most transformative food trends of the past decade, making household names of cleaver-wielding beefcakes, and forever amplifying expectations of urban cookouts. So we weren’t at all surprised that, when faced with sexy Portland imports and European blockbusters, you crowned the Park Slope spin-off of Kingston, New York’s Fleisher’s Grass-Fed & Organic Meats the year’s most captivating outlander. The upstate original is a mainspring of the artisanal butcher movement (the Meat Hook’s Tom Mylan, among many others, got his start as an apprentice at the shop), and its owners, Joshua and Jessica Applestone, are true snout-to-rump evangelists. But their Brooklyn outpost is less a pulpit than a neighborhood base camp for carnivores, supplying not just gorgeous cuts of raw pasture-raised meats, but also rotisserie chickens, house-made charcuterie and local dairy. In choosing Fleisher’s over scene-courting colts, you’ve made an important point: Buzzy eateries come and go, but a great butcher has real lasting value as a community cornerstone. 192 Fifth Ave between Sackett and Union Sts, Park Slope, Brooklyn (718-398-6666, fleishers.com)